Japanese shishito peppers are a revelation when blackened in a pan with a touch of olive oil and salt. Silky and delicious, a tray of these beauties disappears like magic when served. Plus they have a built in handle! Just pick one up by its stem, pop the pepper into your mouth and then try to stop eating them! They cook in only a minute or two, so start them just before you want to serve them. Keep in mind that most of the peppers are only mildly spicy, but every once in a while, you’ll get a very spicy pepper, and there’s no way to tell which one will be the hot one. You can also cook them on a grill in a vegetable rack that holds all of them at once so you can turn them all together. They might not look that appetizing, but their amazing flavor and texture will surprise you.
Here’s another great appetizer recipe:
Blackened Shishito Peppers
Ingredients
- 1 pint fresh Shishito peppers
- 1 tablespoon olive or grapeseed oil
- 2 teaspoons kosher salt
Instructions
Add the oil a large heavy frying pan and heat until just shimmering. Add all of the peppers to the pan and cook, stirring occasionally, for about 2 minutes until the peppers are blackened on all sides.
Sprinkle the salt over the peppers and mix well. Serve immediately.
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